BONITA BAY CLUB Inspection – September 17, 2024

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quiche held at 93F on the cook line. Chef stated it is being held by time and is discarded at 2 pm. Discussed adding to the existing Time as a Public Health Control document and properly time marking. quiche (93F – Cold Holding)

Intermediate 2

#6Intermediate02C-04-5

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

#7Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled.

Basic 4

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#2Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook was cutting tomatoes wearing a bracelet and wristwatch.

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses at the server station.

#4Basic21-38-4

Basic – Wiping cloth sanitizing solution stored on the floor at the salad station.

Florida Food Watch

BONITA BAY CLUB

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 4

Inspection Report

BONITA BAY CLUB

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 4